02799naa a2200481 a 450000100080000000500110000800800410001902400510006010000170011124501720012826000090030052014110030965000090172065000140172965000200174365000230176365000150178665000140180165000110181565000120182665000180183865000120185665000230186865000290189165000270192065300200194765300200196765300170198765300120200465300130201670000220202970000220205170000200207370000230209370000250211670000220214170000190216370000200218270000260220270000200222870000170224877300520226521681392024-10-17       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.jcs.2024.1040392DOI1 aCOSTA, I. M.  aImpact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour.h[electronic resource]  c2024  aThis study aimed to characterize whole-grain cakes produced with extruded pearl millet flour and various fiber sources regarding their composition, physicochemical, and sensory properties, and the impact of fiber addition. Five formulations were developed: control (without fiber addition) and those with added wheat bran, oat bran, rice bran, or psyllium. Proximate composition, water activity, volume, color, and texture were evaluated. Sensory analysis included acceptance, purchase intention, and check-all-that-apply tests. Addition of fibers significantly reduced (p &lt 0.05) cake moisture content but did not alter specific volume or external color (p &gt 0.05). All formulations were considered fiber sources and achieved acceptance scores ranging from "I liked it slightly" (6) to "I liked it a lot" (8). Purchase intention ranged from "I would probably buy" (4) to "I would certainly buy" (5). Descriptive terms such as soft, moist, and sweet positively influenced overall impression, while crumbly and sandy had a negative impact. Psyllium formulation emerged as the most promising in terms of acceptance and positive association with desired consumer characteristics. This study highlights the potential applicability of extruded pearl millet flour in the bakery industry, as the developed cakes were well-received by consumers and meet current demands for whole grain foods and fiber sources.  aBran  aExtrusion  aFood technology  aVegetable products  aConsumidor  aExtrusão  aFarelo  aFarinha  aFibra Vegetal  aMilheto  aPennisetum Glaucum  aProduto de Panificação  aTecnologia de Alimento  aBakery products  aMilheto pérola  aPearl millet  aPsílio  aPsyllium1 aSILVA, L. M. P. e1 aCARDOSO, A. de S.1 aSILVA, A. N. A.1 aSILVA, N. H. A. da1 aCORREIA, V. T. da V.1 aSANTOS, A. N. dos1 aBARBOSA, C. D.1 aSILVA, W. A. da1 aCARVALHO, C. W. P. de1 aTROMBETE, F. M.1 aFANTE, C. A.  tJournal of Cereal Sciencegv.120, 104039, 2024.